Mix together ingredients for aioli and place in refrigerator until ready for use.

For the salsa, place diced avocado and mango, chives, orange juice, lemon juice and salt in a bowl. Stir to mix and place in refrigerator until ready to assemble burgers.

Prepare a medium-hot fire on a charcoal grill or preheat a gas grill to medium-high. Place bacon in a sauté pan and cook on the grill. Remove from heat and chop into ½ inch pieces. In a bowl, combine ground chuck, bacon, teriyaki sauce, wine, salt and pepper. Form 6 patties. Place pistachios in a large zip lock bag and pound nuts with a rolling pin or bottom of a mug until coarsely crushed. Add Herbs de Provence to the bag, seal and shake to mix together. Place ½ tsp. of olive oil on one side of each patty. Press about 1 Tbs. of pistachio/ herb coating on one side of each burger. Turn patties over and repeat with oil and pistachio herb mixture. Grill burgers to 155 to 160 degrees. Prepare the buns by hallowoing-out the bun top to make room for the salsa. Brush both bottom and top of bun with olive oil. During the last few minutes of cooking, place buns on the grill cut sides down to toast lightly.

To assemble burgers, spread aioli on bottom and top of bun. Place burger patty on bottom of the bun. Take a spoonful of salsa and place in indentation the bun top. Place top on burger and enjoy!